Healthy Chicken and Leek Pie recipe

Healthier chicken and leek pie

  • serves 4
  • Easy

A perfect easy and healthy supper for when you feel like you’ve overindulged over the Christmas period! Chicken and leeks are cooked in a creamy sauce and finished off with golden ciabatta breadcrumbs for a clever and healthier alternative to pastry


Make this healthier chicken and leek pie, then check out our classic chicken and leek pie, leftover roast chicken piechicken and chorizo pie and more pie recipes.



  • spray olive oil
  • leeks 2, finely sliced
  • garlic 2 cloves, crushed
  • skinless chicken breasts 2, cubed
  • flour 1 tbsp
  • half-fat crème fraîche 100ml
  • chicken stock 150ml
  • ciabatta 70g, torn into pieces
  • flat-leaf parsley a small bunch, chopped
  • green beans cooked, to serve


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Heat a spray of olive oil in a frying pan, add the sliced leeks and fry for 5 minutes until softened. Add the garlic for a minute, then add the chicken. Fry for another 5 minutes, then stir in the flour. Stir in the crème fraîche and the stock, season and bring to a simmer. Cook for a few minutes until the sauce thickens. Blitz the ciabatta in a small blender so you get large breadcrumbs. Stir the parsley into the filling and spoon into 4 individual pie dishes, scatter over the breadcrumbs and bake for 20-25 minutes until the tops are golden and crisp. Serve with green beans.

Nutritional Information

  • Kcals 208
  • Fat 5.8g
  • Carbs 16.2g
  • Fibre 3.9g
  • Protein 20.9g
  • Salt 0.5g